Pot Roast With Vegetables

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Cooking liv, Import	1	Servings

INGREDIENTS

1	T	Vegetable oil
1		Boneless chuck roast, 3 1/2
		to 4 pounds rolled and
		tied
2		Onions, chopped fine
4		Garlic cloves, chopped fine
3/4	c	Canned crushed tomatoes
1/4	c	Red-wine vinegar
1	T	Firmly packed brown sugar
1		Bay leaf
2 1/2	c	Water
3/4	lb	Carrots, cut diagonally into
		1-inch-thick slices
1	lb	Small red potatoes, peeled
		and kept in a bowl of
		cold
		water if desired
1 1/2	T	Cornstarch dissolved in 1
		1/2 tablespoons cold
		water
		Minced fresh parsley leaves
		for garnish

INSTRUCTIONS

In a large heavy flameproof casserole heat the oil over moderately
high heat until it is hot but not smoking and in it brown the beef,
patted dry and seasoned with salt and pepper, on all sides. Transfer
the beef to a plate, add the onions and the garlic to the casserole,
and cook the mixture over moderate heat, stirring, until the onions
are golden. Stir in the tomatoes, the vinegar, the brown sugar, the
bay leaf, and the water, bring the mixture to a boil, and add the
beef. Braise the beef, covered, in a preheated 350 degree oven for 1
hour, add the carrots, and braise the mixture, covered, for 30
minutes. Add the potatoes, drained if necessary, and braise the
mixture, covered, for 30 minutes, or until the beef and the  vegetables
are tender. The pot roast may be prepared up to this point  2 days in
advance, cooled, uncovered, and chilled, covered.  Discard any
solidified fat before reheating the pot roast. Transfer  the beef with
slotted spoons to a cutting board and let it stand for  10 minutes.
Skim the fat from the top of the cooking mixture and  bring the mixture
to a boil. Stir the cornstarch mixture and add  enough of it to the
boiling cooking mixture, stirring, to thicken the  gravy to the desired
consistency. Simmer the gravy mixture, stirring  occasionally, for 2
minutes, season it with salt and pepper, and  discard the bay leaf.
Slice two thirds of the beef, arrange it on a  heated platter, and
transfer the vegetables with one of the slotted  spoons to the platter.
Spoon some of the gravy over the beef and  serve the rest of the
remaining gravy on the side. Garnish the beef  with the parsley.  NOTES
: Cooking Live Recipe by: Cooking Live Show #CL8804  Posted to
MC-Recipe Digest V1 #387 by Angele Freeman  <jfreeman@netusa1.net> on
Jan 25, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3430 Calories From Fat: 2115 Total Fat: 234.7g Cholesterol: 699.5mg Sodium: 1642.1mg Potassium: 3263.5mg Carbohydrates: 129.8g Fiber: 26.2g Sugar: 44.2g Protein: 192.3g